Best 2 Hong Kong Ribs Recipes

Hong Kong-style spare ribs are a Cantonese dish with sweet and tangy flavors that are a common feature of many other sweet and sour dishes. This dish is popular not only in Hong Kong but also in many other parts of the world. It is easy to make and requires a few ingredients that most home cooks should already have on hand. If you are looking for a quick and tasty dish that will be a surefire hit with your family and friends, this recipe is for you.

Here are our top 2 tried and tested recipes!

HONG KONG RIBS

Hong Kong Ribs image

Very easy and tasty oven cooked ribs. It's too cold to grill in winter, so I will do these everytime.

Provided by Shington

Categories Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs pork spareribs, cut into 2 rib portions
1/4 cup flour
1 teaspoon salt
1 tablespoon fat
2 garlic cloves, crushed
1 tablespoon ground ginger
1/2 cup soy sauce
2 tablespoons lemon juice

Steps:

Roll ribs in flour mixed with salt.
Brown well in fat in heavy pan.
Combine ginger, garlic, soy sauce and lemon juice and pour over ribs.
Cover and bake in preheated moderate oven (325 degrees) for 2 hours, basting frequently with the sauce.
Uncover and bake or broil a few minutes longer to crisp the ribs.
Ribs may be soaked in soy sauce before browning to intensify flavor.

Nutrition Facts : Calories 1139.6, Fat 91.5, SaturatedFat 34.9, Cholesterol 297.2, Sodium 2016.1, Carbohydrate 6.7, Fiber 0.5, Sugar 0.6, Protein 67.8

HONG KONG SWEET AND SOUR PORK

Hong Kong Sweet and Sour Pork image

This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal.

Provided by BETSYLINDSEY

Categories World Cuisine Recipes Asian Chinese

Time 1h5m

Yield 4

Number Of Ingredients 21

Ingredients

2 teaspoons light soy sauce
⅛ teaspoon white sugar
2 teaspoons potato starch
1 teaspoon sesame oil
ground black pepper to taste
1 pound pork loin, cut into 1-inch cubes
1 cup water
2 tablespoons white vinegar
¼ cup ketchup
¼ cup white sugar
1 pinch salt
2 teaspoons potato starch
1 dash red food coloring
1 egg, beaten
1 cup potato starch
2 cups peanut oil for frying
1 green bell pepper, cut into large chunks
2 cayenne peppers, sliced
4 slices canned pineapple, chopped
2 cloves garlic, sliced
2 green onions, sliced

Steps:

Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

Nutrition Facts : Calories 588.3 calories, Carbohydrate 59.5 g, Cholesterol 117.9 mg, Fat 28 g, Fiber 1.5 g, Protein 25.2 g, SaturatedFat 7.4 g, Sodium 402 mg, Sugar 25.6 g

Tips:

Choose the right ribs: Select pork spare ribs or baby back ribs that are meaty and have good marbling.
Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat.
Use a flavorful marinade or rub: This will help to infuse the ribs with flavor and keep them moist during cooking.
Cook the ribs slowly and low: This will help to tenderize the meat and allow the flavors to develop.
Baste the ribs regularly: This will help to keep them moist and prevent them from drying out.
Let the ribs rest before serving: This will help the meat to reabsorb the juices and become even more tender.

Conclusion:

Hong Kong-style ribs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a truly memorable dish that will impress your friends and family. So next time you're looking for a delicious and satisfying meal, give Hong Kong-style ribs a try!

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